Honey Lemon Fig Compote
• 1 tbsp salted butter
• 6 fresh figs, stems removed and sliced
• ½ tbsp honey
• 2–3 sprigs fresh thyme, leaves removed
• Pinch of kosher salt
• Freshly cracked black pepper
• Juice of ½ lemon
• Zest of 1 lemon

Grilled Cheese
• 4 slices Pane Turano
• 2 tbsp softened salted butter, for the bread
• ½ cup Gruyère cheese, shredded
• 4 slices Brie cheese
• 8 thin slices prosciutto
• 2 tsp honey, plus more for drizzling
• Flaky sea salt (optional)

Fig Dijonnaise
• ⅓ cup mayonnaise
• 2 tbsp fig preserves
• 1 tbsp Dijon mustard
• 1 tsp whole grain mustard
• 1 tsp fresh lemon juice
• 1 tsp honey
• Freshly cracked black pepper
• Pinch of kosher salt

① Melt the butter in a skillet over medium heat. Add the sliced figs and cook for 2–3 minutes until they begin to soften. Drizzle in the honey, thyme, lemon juice, lemon zest, salt, and black pepper. Continue cooking for another 3–5 minutes, stirring occasionally, until the figs become soft, jammy, and lightly caramelized.
② In a small bowl, combine the mayonnaise, fig preserves, Dijon mustard, whole grain mustard, lemon juice, honey, black pepper, and kosher salt. Mix well and set aside.
③ Heat a skillet over medium heat. Butter one side of each slice of Pane Turano and place two slices in the skillet, buttered side down. Spread the Fig Dijonnaise on each slice, then layer with the prosciutto, Brie, ④ Gruyère, fig compote, and a drizzle of honey. Spread more Fig Dijonnaise on the remaining slices of Pane Turano and place them on top, buttered side facing out.
⑤ Cook for 4–5 minutes per side, pressing gently with a spatula, until the bread is golden brown and crisp and the cheese is fully melted. If needed, cover the skillet during the final minute to help the Brie melt.
⑥ Let the sandwiches rest for 1–2 minutes before slicing. Drizzle with additional honey, sprinkle with flaky sea salt if desired, and serve immediately.